French Lemon & Tiramisu MERVEILLEUX

This is such a wonderful and delicious dessert. The trendy gluten free pastry is filled with meringue and lovely flavored whipped cream, rolled with generous crumbles of chocolate.

What you need for the merengue:

2 very fresh egg whites

1 pinch of salt

7/8 cup granulated sugar

1/2 tsp corn or potato starch

1/2 tsp vanilla paste or real vanilla extract

Preheat your oven to 100C or 210 F. Line a baking sheet with parchment paper. Set simmering water ready in a pan. Combine egg whites, sugar, salt and starch in heat-proof bowl. Set bowl over simmering water. Whisk until sugar dissolves and whites are warm, about 2 minutes.
Transfer bowl to electric mixer. Using whisk attachment, mix on low speed, increasing to high, until stiff, glossy peaks form, about 10 minutes; add the vanilla. Pipe 20 3cm circles onto your baking sheet. Bake for about 30 min, turn the heat off and let the meringue cool completely with a little gap in the oven. You know when they are done, when you can easily remove them from the parchment paper.

what you need for the whipped cream:

1 1/4 cup heavy whipping cream

6 tbs powderd sugar

1/2 tsp vanilla paste or real vanilla extract

zest of one organic lemon

1/4 lemon extract

1 tsp instant expresso powder

1/8 rum extract

1/4 almond extract

1 1/2 tsp raw coco powder

2 tbs marscapone

1 cup white chocolate sprinkles

1 cup dark chocolate sprinkles

With an electric mixer beat the cream and vanilla until it begins to hold its shape.Gradually add the powdered sugar. Divide the cream into two bowls.

For the Tiramisu cream: fold in with a hand whisk, the raw chocolate, instant expresso, rum and almond extract.

For the lemon cream: fold in with a hand whisk, the lemon zest and lemon extract.

How to assemble:

Flatten 10 paper muffin cups on a baking sheet. Place the chocolate sprinkles onto a large plate or bowl. Spread about 1-inch of the whipped cream on ten of the meringues (5 with tiramisu cream & 5 with lemon cream). Place another comparably-sized meringue on top, squishing slightly to create a “sandwich.” Use an offset spatula or spoon to spread more whipped cream over the sides and top of the meringue sandwich. Gently sprinkle/pat the merveilleux with the chocolate sprinkles, dark chocolate for the tiramisu and white for the lemon cream. Set them carfully onto the prepaid muffin cups.Refrigerate them for 1 1/2 hours, so they will set. Enjoy them chilled!